Crepes Recipe Easy: 5-Minute Batter + Zero-Lump Trick

Crepes feel fancy, but they’re secretly a “Tuesday night” level recipe once you know the rhythm. This is my go-to easy crepes method: a 5-minute batter that cooks fast, folds like a dream, and doesn’t require any special tools.

And yes, we’re doing the zero-lump trick so you can skip the “why is my batter chunky?” moment. Sweet or savory, breakfast or dessert—this is the base recipe you’ll keep coming back to.

Why You’ll Love This

It’s quick, forgiving, and super versatile: one simple batter turns into a whole spread of crepes, from lemon-sugar classics to ham-and-cheese brunch vibes, and the blender/jar shake method keeps the batter silky smooth every time.

Ingredients

1 cup (120g) all-purpose flour
2 large eggs
1 1/4 cups (300ml) milk (any kind works)
2 tablespoons melted butter (plus more for the pan)
1 tablespoon sugar (optional for sweet crepes)
1/4 teaspoon fine salt
1 teaspoon vanilla extract (optional for sweet crepes)

How to Make It

Do the zero-lump trick: Add the flour and salt to a blender. (No blender? Use a large jar with a tight lid; details below.)
Add eggs, milk, melted butter, and sugar/vanilla if using. Blend for 15–20 seconds until smooth. If using a jar, add everything, seal tightly, and shake hard for 45–60 seconds.
Rest the batter for 5–10 minutes while you heat the pan. This helps bubbles settle and makes softer crepes, but you can cook immediately if you’re in a rush.
Heat a nonstick skillet (8–10 inches is ideal) over medium heat. Lightly butter the pan, then wipe with a paper towel so it’s glossy, not greasy.
Pour about 1/4 cup batter into the center of the pan and immediately swirl the pan in a circle so the batter spreads into a thin, even layer.
Cook 45–75 seconds until the edges look set and the bottom is lightly golden. Use a thin spatula to loosen the edges, then flip.
Cook the second side for 20–40 seconds (it goes faster). Slide onto a plate.
Repeat with remaining batter, re-buttering the pan lightly every 2–3 crepes. Stack crepes on the plate to keep them soft and warm.

Tips for the Best Results

Use the blender/jar method for the zero-lump win. It fully hydrates the flour fast, so you’re not chasing flour pockets with a whisk.
Pan heat matters more than anything. Medium is usually perfect. If crepes brown too fast, lower the heat; if they take forever to set, bump it up slightly.
First crepe is the tester. If it tears, your pan may be too hot or the crepe is too thin; if it’s thick, add a splash more milk to the batter.
Measure the pour. Start with 1/4 cup in a 10-inch pan. For a smaller pan, use a little less.
Wipe the butter. A thin film prevents sticking without frying the crepe edges.
Don’t overcook. Crepes should be flexible, not crispy (unless you want crisp—then go longer on side one).
Keep them covered. Stack on a plate and cover with a clean towel so they stay soft.

Variations

Classic sweet: Skip vanilla if you want a neutral base, then fill with lemon juice + sugar, Nutella, jam, berries, or whipped cream.
Savory brunch: Reduce sugar to 0, skip vanilla, and fill with ham + Swiss, sautéed mushrooms + cheese, or scrambled eggs + herbs.
Whole wheat: Swap half the flour for whole wheat flour. Add an extra tablespoon or two of milk if the batter thickens.
Chocolate crepes: Replace 2 tablespoons of flour with unsweetened cocoa powder and add an extra 1–2 teaspoons sugar.
Cinnamon-vanilla: Add 1/4 teaspoon cinnamon for cozy dessert crepes.
Dairy-free: Use almond/oat milk and swap butter for melted coconut oil or neutral oil.

Storage & Reheating

Cool crepes fully, then stack with parchment or wax paper between them, and store in an airtight container in the fridge for up to 3 days. Reheat in a dry nonstick pan over low-medium heat for about 15–30 seconds per side, or microwave covered in 10–15 second bursts so they stay pliable.

FAQ

Can I really make crepe batter in 5 minutes?

Yes. Using a blender or a jar-shake method makes the batter smooth fast—no whisking battle. The optional 5–10 minute rest helps texture, but it’s not required for good crepes.

What’s the zero-lump trick if I don’t have a blender?

Use a large jar with a tight lid. Add the flour and salt first, then eggs, milk, and melted butter. Seal and shake hard for 45–60 seconds. If you still see a few tiny specks, let the batter sit for 5 minutes and shake again.

Why are my crepes tearing or sticking?

Usually it’s heat or pan prep. Make sure your pan is truly nonstick, preheated, and lightly buttered (then wiped). If they tear when flipping, cook side one a bit longer so it sets before you try to turn it.

How do I know if my batter is the right thickness?

It should be pourable like heavy cream—thin enough to swirl quickly across the pan. If it spreads slowly and looks thick, whisk in 1–2 tablespoons milk at a time. If it’s so thin it leaves holes, whisk in 1–2 teaspoons flour.

Can I make the batter ahead of time?

Absolutely. Refrigerate the batter in a covered container for up to 24 hours. Before cooking, stir or shake well (it separates a little), and add a small splash of milk if it thickened overnight.